Kung Pao (Gung Bau) Chinese chicken

Original recipe calls for chicken to be marinated in cornstarch, salt, pepper, and pineapple (or other) juice. But I found that when I cooked it, a sticky coating would be troublesome. My family likes it better with fresh chicken, no coating. Mix sauce first and set aside. Wok fry is best. Or use a deep frypan. 400 degrees (hot! Chinese food is intended to be cooked suddenly and very hot). Fry peppers and peanuts in 2 TB hot oil. They will burn fast-- don't let the peanuts get black. Oil will smoke-- work quickly. Remove peanuts with slotted spoon and set aside. Add a bit more oil. Add garlic and ginger and stir fry for a few seconds. Then add chicken and fry, turning frequently, until just done (cut one open to see that it's no longer pink inside), about 3-5 minutes. Add back peanuts, then green onion, then sauce. Sauce will thicken quickly-- dilute with a bit more water or broth until you have a thin gravy to spoon over rice. I like to add vegetables. I remove the chicken and add a bit more oil to the wok, then throw in carrots, celery, cabbage, snow peas, peppers, or whatever else. I'll stir fry the veges until almost tender, then add back the chicken, peanuts, sauce, etc. It makes it more of a full meal rather than just the meat. Shrimp and pork also work nicely instead of chicken.